If you have been looking for a better-for-you cookie recipe that still tastes amazing, your search is over! These seedy date cookies have that perfect, soft chewy texture that we all want from a cookie. Plus they’re flourless, gluten-free and dairy-free and can easily be made vegan.
This is one of my most popular sweet recipes and if you like this one you should also check out my chewy cranberry cookies which are a variation of the same recipe. Enjoy!
Seedy date cookie ingredients
Make a batch of these seedy date cookies with a few pantry staples:
- Sesame seeds: These add a satisfying crunch factor, which complements the chewy texture of the rest of the ingredients.
- Oats: I use jumbo rolled oats for a chunkier texture. Make sure you get gluten-free oats if you’re following a gluten-free diet.
- Coconut sugar: I prefer to use coconut sugar as I like the flavour, but if you don’t have it just use soft brown sugar. You can experiment with the sugar quantities too, if you’re being very mindful of your sugar intake you could cut this back to 15g or 20g.
- Baking powder: To help the cookies rise.
- Sea salt: Don’t leave this out, it helps enhance the flavour of the other ingredients.
- Medjool dates: I like medjool dates because they are moister and plumper than other dates.
- Egg: An egg helps bind the cookies and create a chewy texture.
- Smooth cashew butter: I’ve used cashew butter which helps with the chewiness, just make sure yours is well-stirred. The recipe won’t work so well with the drier cashew butter at the bottom of the jar. If you don’t eat nuts then tahini will work well in this recipe too.
- Pure vanilla extract: I love the subtle sweet flavour vanilla brings to these cookies.
- Date syrup: For sweetness and chewiness. Use maple syrup or honey if you prefer.
SWITCHING OUT INGREDIENTS
This recipe is quite versatile, so you can substitute most of the ingredients to suit your tastes or dietary needs. I sometimes use quinoa flakes or buckwheat flakes instead of oats. I have also made them with cacao nibs instead of dates for a less sugary treat. And if you don’t have seasame seeds, you can use sunflower seeds or pumpkin seeds. Experiment and make the recipe your own!
How to make seedy date cookies
Before you get started, preheat the oven to 180°C (350°F) and grease and line a baking tray with plastic-free baking parchment. Then make these delicious cookies in just three easy steps:
- Combine the dry ingredients: Place the seasame seeds, oats, coconut sugar, baking powder, salt and dates in a large bowl and mix to combine.
- Whisk the wet ingredients, then combine with the dry: Place the egg, cashew butter, vanilla extract and date syrup in a medium jug and whisk until smooth. Then pour into the dry ingredients and mix until well combined.
- Bake: Space 10 spoonfuls of the mixture well apart on the prepared tray and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 8-10 minutes, or until golden.
That’s it! Cool them on the baking tray for five minutes before transferring to a wire rack to cool completely.
Storing seedy date cookies
Once cooled, store these cookies in an airtight container for up to five days. They can also be frozen for up to three months. Individually wrap them in plastic-free parchment, so that you can take one out to thaw when you fancy a sweet treat.
More cookie recipes to try
I hope you enjoy this seedy date cookie recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Seedy date cookies
- Preheat the oven to 180°C (350°F) and grease and line a baking tray with plastic-free baking parchment.
- Place the sesame seeds, oats, coconut sugar, baking powder, salt and dates in a medium bowl and stir to combine.
- Place the egg, cashew butter, vanilla extract and date syrup in a medium jug and whisk until smooth. Then pour into the dry ingredients and mix until well combined.
- Space 10 spoonfuls of the mixture well apart on the prepared tray and press down lightly into circles (wet your hands if they are sticking to the mixture). Bake for 8-10 minutes, or until golden. Leave on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- You can substitute the egg for a flaxseed ‘egg’ in this recipe to make the cookies vegan. Simply whisk together 1 tbsp milled flaxseeds with 3 tbsp water and let sit for 10-15 minutes (look for a gloopy, egg-like consistency) before whisking with the wet ingredients.
- This recipe works best with a smooth, thick, well-blended cashew butter. Avoid using cashew butter that has settled with a layer of oil on the top and dried-out cashew butter underneath